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OverviewThis work is the result of the 25th Poultry Science Symposium held at the University of Bristol in September 1997. Each symposium in this series is devoted to a specific topic within the field of poultry science. Meat science has not been dealt with in great detail since Symposium 15, Meat Quality in Poultry and Game Birds. The book reviews its subject in a style which should be comprehensible to the non-specialist. Contributions are all invited and are written by leading authorities in their fields, from Europe and North America. Specific topics in avian meat science are treated in turn. Basic knowledge is restated and details of the latest research in those areas is then provided. This contribution aims to make the book suitable for both advanced students and lecturers in meat science and others such as graduate students of avian and comparative physiology. It should also be of interest to technical managers in the poultry industry. Full Product DetailsAuthor: R. Richardson (Division of Food Animal Science, University of Bristol, UK) , C. Mead (Department of Farm Animal and Equine Medicine and Surgery, The Royal Veterinary College, UK) , C. Mead (Department of Farm Animal and Equine Medicine and Surgery, The Royal Veterinary College, UK) , C. Mead (Department of Farm Animal and Equine Medicine and Surgery, The Royal Veterinary College, UK)Publisher: CABI Publishing Imprint: CABI Publishing Volume: Vol 25 Dimensions: Width: 17.20cm , Height: 3.20cm , Length: 24.40cm Weight: 0.975kg ISBN: 9780851992372ISBN 10: 0851992374 Pages: 464 Publication Date: 01 June 1999 Audience: College/higher education , Professional and scholarly , Undergraduate , Postgraduate, Research & Scholarly Format: Hardback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of Contents1: Part I: Biochemical Basis of Meat Quality 2: Muscle Structure, Development and Growth G Goldspink and S Y Yang, The University of London, UK 3: Muscle Abnormalities: Morphological Aspects M Mahon, University of Manchester, UK 4: Muscle Abnormalities: Pathophysiological Mechanisms M A Mitchell, Roslin Institute (Edinburgh), Midlothian, UK 5: Biochemical Basis of Meat Texture C E Lyon and R J Buhr, United States Department of Agriculture, Athens, USA 6: Poultry Meat Flavour L J Farmer, The Queen's University of Belfast, Ireland 7: Poultry Meat Colour D L Fletcher, University of Georgia, Athens, USA 8: Part II: Production and Harvesting Factors Affecting Meat Quality 9: Live Production Factors Influencing Yield and Quality of Poultry Meat E T Moran, Jr, Auburn University, USA 10: Nutritional Effects on Meat Flavour and Stability M Enser, University of Bristol, UK 11: The Influence of Ante-mortem Handling on Poultry Meat Quality P D Warriss, University of Bristol, UK, et al. 12: Effects of Stunning and Slaughter Methods on Carcass and Meat Quality A B M Raj, University of Bristol, UK 13: Part III: Microbiological Quality of Poultry Meat and Meat Products 14: Salmonella Infection in Poultry: The Production Environment C Wray, et al., Central Veterinary Laboratory, Addlestone, UK 15: Hygiene During Transport, Slaughter and Processing R W A W Mulder, DLO Institute for Animal Science and Health, Lelystad, The Netherlands 16: The Decontamination of Carcass Meat M H Hinton and J E L Corry, University of Bristol, UK 17: Strategies for Extending the Shelf-life of Poultry Meat and Products, L F J Woods and P N Church, Leatherhead Food Research, Leatherhead, UK 18: Part IV: Poultry Meat Products 19: On-line Assessment of Poultry Meat Quality H J Swatland, University of Guelph, Canada 20: Problems and Solutions in Deboning Poultry Meat A Sams, Texas A&M University, USA 21: Sensory Assessment of Poultry Meat Quality G R Nute, University of Bristol, UK 22: Functional Properties of Muscle Proteins in Processed Poultry Products D M Smith, Michigan State University, USA, et al. 23: The Role of Processed Products in the Poultry Meat Industry R Mandava, Nestle R & D Centre, Bjuv, Sweden and H Hoogenkamp, Protein Technologies International, St Louis, USA 24: Part V: Abstracts 25: Retail Requirements of Meat J C Hall, John Raddock Ltd, Stowmarket, UK 26: From Meat Inspection to Consumer Protection: a Long Way to Go J H G Goebbels, Veterinary Health Inspectorate, Ministry of Health, Rijswijk, The Netherlands 27: Part VI: Poster AbstractsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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